| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | Chinese | Appetizer | 1 | Servings |
INGREDIENTS
| Chinese cabbage (different from cabbage cabbage) | ||
| Carrots; shredded finely | ||
| Beansprouts | ||
| Bamboo shoots | ||
| Mushrooms | ||
| Meat or seafood: chicken; pork or prawns | ||
| Garlic | ||
| Seasoning to taste: soy sauce; sesame oil; pepper, whatever strikes your fancy |
INSTRUCTIONS
submitted by: sulyn@singnet.com.sg Strictly speaking, "eggrolls" as found in the US are not legitimate representatives of Chinese cuisine, but rather a corruption of spring rolls, which are light, crispy, delicate rolls filled with vegetable/meat mixtures. I have had unspeakably disgusting eggrolls at Chinese/American restaurants - soggy, oily and clumsy. But there's no reason why you shouldn't enjoy properly prepared ones at home. I personally hate making this dish because it's a lot of work and deepfrying anything stinks up the cook. Having said that, the results are worth it. Sorry, I don't have the exact measurements...approximation is the way to go! For the wrappers : Ideally, you should get the thin, translucent spring roll wrappers available in the frozen section of Asian stores. They look like phyllo pastry, and you've got to be careful when handling them because they are delicate and dry out fast. Keep what you're not using under a damp tea towel to prevent the edges from drying out. And you'll probably need some flour/water mixed up into a gluey paste to stick the whole lot together. If you can't get the above wrappers, then it's OK to use the thicker yellowish eggroll wrappers that are found in many mainstream supermarkets. The results won't be as good, but it'll come out all right. For the filling : Don't even try this without a food processor to do all the chopping for you. For the ingredients, I usually use a mixture of: Chinese cabbage (different from cabbage cabbage) in equal proportions, and carrots, shredded finely; beansprouts in 1/2 the proportion of the cabbage/carrots. This is the basic veggie mix. You can also add to it small amounts of: * bamboo shoots * mushrooms * meat or seafood : chicken, pork or prawns Chop up some garlic, throw in a hot wok with some oil and then stirfry the filling until it's completely cooked. You'll need to add seasoning to taste ~ soy sauce, sesame oil, pepper... whatever strikes your fancy. Remember the veggies in themselves can be quite bland. Taste and adjust. By this time, the veggies will have given out quite a lot of liquid. Drain this stuff off, otherwise it'll flood your eggrolls. Finally, assembly: ^ \/ Flip your wrapper as shown above. Place some filling along the horizontal axis (not too much otherwise it'll tear...better to have less than more). Fold the bottom bit of the triangle over the filling,bring in the little triangles at the left and right, and roll up to the last bit of the triangle. Seal. Fry, trying not to get yourself splattered with too much oil, or having the rolls split apart, which would be disastrous. People seem to expect a dip to go with these rolls, but it's really not necessary if the filling is well seasoned. However, if you really want to, you can serve up some Worcestershire sauce (drizzled on top), sweet and sour sauce, chilli sauce, ketchup..... DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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